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Title: Roast Partridge with Bread Sauce
Categories:
Yield: 4 Servings
Take three or four partridges (according to size);
pick, singe, draw, and dress well; cover the
breasts with thin bards of fat pork, put on the
spit or in the roasting pan, and roast briskly for
about twenty five minutes; untruss, dish up on
toast; add a little gravy to the drippings, pour
this over the birds and serve with a bread sauce.
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